Step 1

To begin, bring about 4 cups of water to boil in a kettle. Then, add the textured vegetable protein (TVP) and hot water to a mixing bowl and cover. Set that aside while you prepare the marinade.

Step 2

To start your marinade, remove the stem and seeds from the chilies. Then, toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn your chilies frequently to prevent burning.

Step 3

Next, cover them with water and bring to a low boil. Once the water is boiling, lower the heat to simmer for about 12-15 minutes, or until the peppers are softened.

Step 4

Once the chilies are ready, add them to a blender with the pineapple juice, vinegar, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. Blend until smooth.

Step 5

Next, transfer your re-hydrated TVP to a strainer to get rid of the excess water (make sure to squeeze it out thoroughly!). Add the TVP to a large container or freezer bag with the marinade over top.

Step 6

Stir the mixture quite well to ensure the TVP evenly soaks in the marinade. Cover and transfer to your fridge to marinate for at least 2-4 hours, but preferably overnight.

Step 7

When you're ready to eat, drain the excess marinade off the TVP and preheat 1-2 tbsp of neutral oil in a large skillet over medium. Add in the TVP and fry, stirring occasionally until it's hot and appears slightly matte.

Step 8

Note: you will have to use two large skillets or cook two batches for this amount of TVP.

Step 9

Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa!